Cut the chicken meat into small strips. In a bowl stir together corn starch, pepper, wine and honey. Add chicken, stir to coat and cover with cling film. Marinate for 30 minutes in the fridge.
Peel pears, core and cut into eights. Drizzle with lemon juice.
Heat the ghee in a large skillet and fry chicken meat in batches till lightly browned all around. Remove from the pan and set aside.
In the same pan fry garlic and pears for about 2 minutes. Pour in stock and stir well. Return the meat to the pan and bring to the boil. Cook briefly till the meat is heated through. Season with salt and pepper and serve.